The Warner sun. (Warner, Brown Co., Dakota [S.D.]) 1885-1???, 1887-07-08
DOMESTIC HINTS.
ICE CREAM.

SANA@eNrN~N
Three quarts of milk, nine eggs, -four
tablespoonfuls of arrowroot and three
cups of white sugar. Set the dish
containing the milk in a kettle Of
water, and when hot add the RErowroot
previously wet in milk, the sugar and
eggs. Cook few minutes and flavor
when cold. This will fill a gaiion
freezer. Less eggs may be used, but
your cream viii not be so nice.
BREAD GRIDDLE CAKES.
Soak small bowl of bread over
night in milk. In the morning mix
half cupful of -four, into which is put
Ii teaspoonfuls of baking with
one quart of milk, three well-beaten
eggs and little salt. Beat up the
bread with this batter until it is very
light and fry delicate brown. Tho
batter should be thick.
CREAM CAKE,
0ne-half cup butter or one cup sweet
cream, II cups sugar, four eggs Zone
beaten separately. one-half cup sweet
milk, two teaspoonfuls cream of tartar,
one teaspoonful soda Bake in long
pan. When done, cut open and spread
between one pint whipped cream, one
cup sugar. Flavor with lemon.
CHICKEN CRooUETTEs.
Take cold chicken, roast, boiled or
broiled; mince it very fine, or it viii
not adhere; moisten with a rich gravy
or with cream; season with pepper and
salt and little mace, if You like the
flavor; make up into small forms, dip
in egg, roll in bread crumbs and fry
slowly in pot lard.
BEEF FRITTERs.
Chop pieces of steak or cold roast
beefvery fine; make batter of milk,
-four and an egg, and mix the meat
with it. Put lump of butter in a
saucepan, let it melt, then drop the
batter into it from large spoon. Fry
until brown, season with pepper and
salt and little parsley.
sUET PUDDING.
One cup of molasses, cae cup sust,
one cup raisins, one cup Of milk, two
teaspoonfuls of baking powder; add
flour till very stiff to beat with a spoon;
put in steaming pan or Toured bag,
and steam constantly for three hours.
CHOCOLATE COOKIES.
One cup Of butter, two cups of sugar.
three cups of -four, four eggs, one cup
Of grated chocolate, one-half teaspoon.
full of soda als22 one teSspoonfnl of
cream of tartar. Roll thin and bake in
quick ovens.
PUFF PUDDING.
One pint of boiling milk and nine
tablespoonfuls OF flour; mix first with
little cold milk. When cold add
little salt and flour. three well-beaten
eggs, and bake in buttered dish,
Serve at once.
MINT SAUCE.
Chop finc one bunch of mint, mix
with it tablespoonful of white sugar,
a pinch Of salt and pepper each, and
five tablespoonfuls Of vinegar. Stir
well and serve with roast lamb or veal
EXCELLENT CAKE.
Take one cupful Of sugar, three cup
fuls Of -four. II cupfuls Of milk, half a
cupful of butter and two eggs; mix
thoroughly, adding two teaspoonfuls Of
baking powder. Bake in not oven.
YANKEE MUFFNs.
To one quart of milk add one gill Of
yeast one teaspoonful Of salt, with four
or five eggs beaten. Add -four sufficient
to make thick batter. Bake in muffin
rings Serve with butter.
LEMON JELLY.
The yolks of two eggs, one cup Of
sugar, one cup of water, one table,
spoonful of corn starch and the juice
and grated rind Of one lemon Cook
till thick. This is nice for layer cake.
LEMON SODA CAKE.
One cup of sugar. one tablespoonful
of butter, two eggs, one-haH cup Of
sweet milk, one teaspoon Of soda, two
teaspoons Of cream of tartar, one pint
of flour measured after sitting.
SALAD OF SALMON.
Cut some cold salmon into slices or
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